Instruction
Preparation:
*TIP: Please read through the tips and tricks before starting. Crush your cardamom capsules before you start. Remember to crush for all elements at the same time = Approx. 10g cardamom seeds.
Dough:
- Ad soy drink, aquafaba and sugar in a mixer or large bowl and dissolve the yeast in it. Add cardamom and salt.
- Add the wheat flour a little at a time and add the soft NATURLI’ Block in cubes. Knead the dough well in a machine or by hand approx. 10-15 min. until the dough is shiny and smooth. Add any extra flour if needed.
- Put cling film over the bowl and a cloth and set to rise at room temperature for approx. 30 min, and then 1-1.5 hours in the fridge.
Tip: Cold proofing = Use 12g of yeast and leave the dough in the fridge until the next day or a minimum of 8 hours.
Remonce:
- While the dough is resting, stir together remonce of soft NATURLI’ Block and sugar.
Cardamom knots:
- Prepare a roasting pan that measures approx. 35 X 25 cm with baking paper at the bottom.
- Turn the dough out onto a table sprinkled with flour. Roll out to a rectangle of approx. 40 X 50 cm. Spread remonce evenly on the dough. Fold ½ of the dough over the middle of the long joint. Carefully roll out the dough a little so that it is even. Cut the dough into 12 strips on the short side. Twist each strip 6-8 times and then wrap it around itself 2-3 times and seal with the end at the bottom. Place in baking pan and cover with film or a damp tea towel. Let the cardamom knots rise for approx. 45 min. to double size. Preheat the oven to 220° normal. oven.
- When the oven is ready, put the cardamom knots in and bake for 13-17 min. until nicely golden. Keep an eye as all ovens are different, but be careful not to underbake them.
- While your knots are baking, make the sugar syrup. Boil the sugar and water together in a small saucepan until the sugar has dissolved. Also prepare your cardamom sugar by mixing sugar and crushed cardamom.
- When the cardamom rolls are taken out of the oven, they are immediately brushed with the sugar syrup and sprinkled with plenty of cardamom sugar. Let them cool on a wire rack and enjoy them warm.
The recipe is developed by Alberte Stengaard – https://albertestengaard.dk/
